What's not to love? Sweet, tasty treats made with all natural ingredients, no added sugar. Well, they are quite high in carbs. But for an occasional treat in limited quantities, and something you can buy in the supermarket, these are pretty great!
I found 3 varieties at New World Palmerston North - Cranberry, Original and Banana. A 70g packet contains 5 balls, which adds up to between 19 and 22 carbs per packet. If you want to loose weight or maintain stable blood sugars, total carb consumption per day is recommended to be limited to between 45 and 60 grams total carbs. I don't get obsessive about this, but I do try to be aware of foods that have a higher carb value and limit them. I do NOT recommend buying all three flavours and eating the lot in one go, yummy though that would be. :-)
Wanting some baked treats my amine & glutamate intolerant daughter could enjoy in her lunchbox, I modified some recipes for zucchini brownies I found online. This turned out really well - quite cake-like in texture, and tasty.
1/2 cup sunflower oil (use olive oil if you're not intolerant)
3/4 cup Stevia blend sugar substitute
2 tsp pure vanilla extract
2 cups rolled oats, ground to flour in a food processor (or any wholemeal flour)
3 tsp baking powder
1/3 cup carob powder (or 1/2 cup cocoa if preferred - contains amines)
2 cups finely shredded zucchini - Don't squeeze out any liquid.
(2 zucchini is about perfect; use the smaller side of the grater.)
Preheat oven to 175C. Oil a slice tray and line with baking paper.
Mix together the oil, stevia blend and vanilla until combined and smooth.
Add in oat flour, baking powder, and sieved carob powder and mix until well combined. It will be dry, but that is fine.
Add lightly beaten egg and grated zucchini. Mix by hand until combined - don't overdo it.
Spread evenly into slice tray and bake for 15-25 mins. The top should look cooked. A skewer will come out with moist bits on it, for a brownie finish. Cook until skewer clean if you want a more cake-like finish.
Optional icing (it really doesn't need it):
Mix 1 TBSP carob powder with 2 TBSP tahini, 3 TBSP pure maple syrup and water to thin
An old family favourite, these tasty treats are made with whole food ingredients. They do contain some sugars in the form of honey (we use raw honey from our hives), raisins and coconut. Like all sweet treats, they should be eaten occasionally, not every day. No cooking required.
3 TBSP honey
2 TBSP carob
1-2 cups dried fruit (we use raisins)
1 1/2 cups rolled oats (the chopped kind)
1 cup dessicated coconut
1/2 cup sunflower seeds
1/2 -1 cup milk
Melt butter, honey and carob in a pot. Add rest of ingredients, reserving some of the milk to add only if more moisture is needed. If too wet to stick, add more coconut and/or rolled oats. Form into balls and roll in extra coconut. Place on tray and set in fridge. Keep refrigerated, and eat 1 or 2 for a yummy treat.
Note: moderate salicylates and amines
Our family is eating sugar and gluten free. Here we share our recipes.